Asian Style Chicken and Rice

Emily H.

1 T vegetable Oil
4 skinless, boneless chicken breast halves
1 can Cream of Mushroom Soup
1 1/2 cups water
1 package of teriyaki seasoning mix
1 bag frozen stir-fry vegetables
1 1/2 cups uncooked instant white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Chicken Nacho Tacos

Emily H.

1 T Vegetable Oil
1 medium onion, chopped (about 1/2 cup)
1/2 tsp chili powder
1 can Campbell's Condensed Fiesta Nacho Cheese soup
2 cans white chunk chicken breast, drained
taco shells
shredded lettuce
chopped tomatoes

Heat the oil in the skillet over medium-high heat. Add the onion and the chili powder and cook until the onion is tender. Stir often. Stir the soup, and chicken into the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with lettuce and tomatoes.

Hogi Yogi Chicken Salad

Elizabeth M.

8-10 Chicken Breasts, Cooked
1 Lg Bunch Green Onion, Chopped
1 Stock Celery, Chopped
Mayonnaise To Taste
Garlic Salt, To Taste

Boil Chicken In Salted Water Until Done. Allow To Cool & Then Shred Into Bite Size Pieces. Place In Container Along With Green Onion & Celery. Add Enough Mayonnaise To Keep Chicken Moist & Use A Generous Amount Of Garlic Salt. Stir Together Well & Keep Refrigerated Until Ready To Use.

Malibu Chicken

Amy D.

Chicken Breast (pounded so each piece is even, which is better for cooking – no burned edges this way)
Thick Slice of ham (lunch meat is best, but not deli thin style)
Slice of Swiss cheese

Bake chicken breast in oven, as you would normally – 350’ for about 40 minutes, depending upon thickness of each chicken breast
I like to lightly season mine with Lawry’s or chicken seasoning, plain old salt and pepper works fine too.
When chicken is just about done, top each piece with a slice of ham, followed by a slice of cheese and return to oven for a few minutes, until the cheese is slightly melted and still on each piece of meat.
This works well with chicken tenderloins if you cut each slice of ham and cheese in half. Provolone cheese is also a tasty combination.

Sauce
¼ cup Mayonnaise (not salad dressing)
2 Tablespoons Regular prepared mustard
1 Tablespoon Prepared Dijon Mustard
1 Tablespoon Honey Mustard (or ½ Tablespoon honey and ½ Tablespoon regular mustard)
Mix together, adding a little more Dijon, if needed

Sizzler breads their chicken first, but I think that’s too time consuming and doesn’t really increase the flavor of the main course.

Chicken Fajitas

Julie A.

4 Tbs vegetable oil, divided
1/2 tsp crushed red pepper flakes (add more or less)
2 Tbs Lemon juice
1 -1/2 lbs. boneless chicken breasts or tenders cut into strips
1-1/2 tsp seasoned salt
1/2 red bell pepper
1-1/2 tsp dried oregano
1/2 green bell pepper
1-1/2 ground cumin
4 green onions
1 tsp garlic powder
1/2 cup chopped onion
1/2 tsp chili powder
flour tortillas
1/2 tsp paprika

In a large plastic bag, combine 2 tbs oil, all of lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1 to 4 hours. When done marinating, in a large skillet saute peppers and onions in remaining oil until crisp - tender. Remove and keep warm. In the same skillet cook chicken and marinade over medium heat until meat is no longer pink. Return pepper and onion mixture to skillet and heat through. Makes about 6-8 fajitas. Serve with cheese and Sour cream.

Chicken Cacciatore

Julie A.

6 boneless skinless chicken breast halves (4 ounces each)
1 tsp salt, divided
1 Tbs balsamic vinegar
1/2 tsp pepper
1- 1/2 tsp of dried basil
2 Tbs olive oil, divided
1- 1/2 tsp dried oregano
1 medium green pepper chopped,
1/4 tsp crushed red pepper flakes, optional
2 tsp sugar
1/4 cup minced fresh parsley
4 garlic cloves, minced
1 can (15 ounces) tomato puree
1 can (14 ounces) stewed tomatoes, cut up
Hot Cooked Spaghetti

Sprinkle chicken with 1/4 tsp salt and pepper. In a large nonstick skillet, brown chicken in 1 Tbs oil. Remove and set aside. In the same skillet, saute the green pepper and garlic in remaining oil until vegetables are tender. Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 30 min. Stir in parsley. Simmer, uncovered 15 minutes longer or until sauce has thickened. Serve over spaghetti.

Over Night Japanese Chicken Salad

Julie A.

Mix together:
2 Tsp. toasted sesame (black or white, combo) seeds
1/2 head thin shred green cabbage uncooked
2 cups cooked chicken (or canned)
1 pkg (broken) Top Roman Noodles (chicken flavor)
2 green onions (chopped) green part
2 Tbsp chopped almonds thin

Dressing:
1 Tbs sugar
3 Tbsp vinegar
1/2 cup oil
1/2 tsp. pepper
1/2 tsp. salt
seasoning from noodle pkg.

Add everything together and have it sit overnight in fridge.

Crock Pot Chicken Chili

Julie A.

2 cans (15oz) black beans
1 can (15oz) chili beans
1 can (8oz) tomato sauce
1 can (15oz) corn, drained
2 cans (14.5oz) diced tomatoes w/green chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
1 onion, chopped
4 cloves of garlic, minced
3 boneless skinless chicken breasts

Combine all ingredients except the chicken and mix well in slow cooker. Place the chicken on top and emerge it just so it's covered into the mixture. Cook on low for 8-10 hours. Half an hour before serving, remove chicken and shred. Return chicken to slower cooker and stir in.

You can have this as a chili and put sour cream and cheese on top, or serve over rice, or even better serve as a burrito filling and put in tortillas with sour cream and cheese and whatever else you like. This recipe makes a TON! So any leftovers freezes wonderfully.

Yummy Baked Chicken

Michelle H.

3 Cans cream of chicken soup
1 cup of sour cream
1 Tbs. Lemon juice
1 cup crushed Ritz crackers
6 Slices baby Swiss cheese
6 chicken breasts
1 Tbs. melted butter


Mix soup, sour cream, and lemon juice, spread out on bottom of pan (I use less sauce if I make it in a 13x9 pan), place chicken breasts on top of sauce, put a slice of cheese on each breast, sprinkle Ritz on top and pour butter on top. Cook at 275° for 1 1/2 hours (the original recipe says to cook for 2 hours but I have found that is too long so you will just have to watch it).

Pesto Ravioli with Chicken

Michelle H.

2 tsp. olive oil
1 lb. Skinless chicken breast strips
¾ c. chicken broth
9 oz. Pkg. Refrigerated cheese filled ravioli
3 small zucchini, cut into ¼” slices
1 large bell pepper, thinly sliced
¼ c. basil pesto
freshly grated Parmesan cheese

Heat oil in 12 inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.

Braised Chicken with Mushrooms

Michelle H.

4 (6 oz.) boneless, skinless chicken breasts
salt and fresh ground pepper
2 tbsp. olive oil
1 lb. White mushrooms, wiped clean and sliced ½” thick
4 garlic cloves, halved
½ c. dry white wine or chicken stock
1 ¾ c. chicken stock
2 tbsp. chopped fresh parsley (plus more for garnish)

Sprinkle chicken breasts with ¼ tsp. each salt and pepper. Heat 1 tbsp. oil in large skillet over high heat. Add chicken; cook until lightly browned, 2-3 minutes per side. Transfer to a plate. Add remaining tbsp. oil to hot skillet. Add mushrooms, garlic and ¼ tsp. salt. Cover; cook over medium heat until mushrooms release their juices, 2-3 minutes. Remove lid. Cook over high heat, tossing occasionally, until mushrooms are golden, 4-5 minutes. Pour wine, if using, into skillet; cook, stirring, until evaporated, 1 minute. Add stock and parsley; cook over medium-high heat until mushrooms are tender and liquid has reduced, 8-10 minutes.

Return chicken to skillet. Cover; simmer over low heat until chicken is cooked through, 10-12 minutes. Serve cutlets with mushrooms and cooking liquid. Garnish with additional fresh parsley.

Chicken Paprika

Michelle H.

This is a traditional Hungarian meal. They make it with a whole chicken or chicken pieces like legs and thighs w/skin on. I use chicken breasts because they're much easier to work with. Because the breasts have less fat, the flavor is not quite as rich, but still good. Even though it cuts a few calories and grams of fat using the breasts, this recipe is (sadly) far from being low-fat and low-cal, but it sure is yummy!

1-1½ sticks butter
3 small-medium onions, chopped
3-4 tsp. paprika
4-6 chicken breasts
½ c. water
1-2 c. chicken broth
cornstarch or flour, dissolved in water (to thicken)
1 c. sour cream

Melt butter in skillet. Brown onions in butter until soft. Add paprika. Brown chicken in butter mixture, but do not cook all the way through. Place chicken in roasting pan. Put ½ c. water in skillet and then pour that mixture over the chicken. Cover the chicken with foil and bake at 325° for about 30-40 minutes or until done. With drippings from pan make the gravy by adding chicken broth and more paprika, if needed. When the drippings mixture has reached a boil add the cornstarch mixture. Continue to stir until it thickens. After thickened, remove from heat and stir in sour cream.



Noodles

This makes a lot of noodles. I usually cut this down and make 1/3 a batch.

6 eggs
1 c. water
1 tsp. salt
flour

Mix ingredients together with electric mixer, adding enough flour to make the batter a very sticky, gooey consistency. Then drop batter in small amounts into boiling water to make noodles. The noodles are cooked when they rise to the top of the boiling water.

Chicken & Rice

Michelle H.

1 ½ c. brown or white rice
¾ c. shredded cheddar cheese
3 c. hot water
salt
1 pkg. Dry onion soup mix
2 can cream of mushroom soup
1 chicken, cooked & cut up or chicken breasts

Put rice in bottom of 9 x 13 pan sprayed with Pam. Pour hot water over rice. Sprinkle with cheese and salt. Place chicken pieces over rice. Sprinkle dry onion soup mix over chicken. Spread soup over chicken and rice. Cover and bake 1 hour at 350°.

*I use boneless, skinless chicken breast instead. You may not have to bake it as long. I’ve also used cream of chicken soup and cream of celery soup. All turn out good.

Chicken Parmesan

Michelle H.

6-8 boneless, skinless chicken breast
stack of saltine crackers
1 c. Parmesan cheese
¾ c. butter
salt
pepper
spices

Heat oven to 350°. Mix in blender the crackers, Parmesan, and spices. Melt the butter. Dip the chicken in the butter and then into the cracker mixture. Bake covered for 45-60 min. Uncover last 5-10 minutes of baking.

Oven Fried Chicken

Jolene P.

1 beaten egg
3 Tbs. milk
Frank's red hot sauce to taste
1 c. seasoned or Italian bread crumbs
1 tsp. dried thyme, crushed
1/4 tsp. pepper
1/2 tsp. paprika
salt to taste
oregano to taste
2-2 1/2 lbs chicken breasts
1/2 c. melted margarine or butter

In a shallow bowl, mix egg, milk and hot sauce. In a separate shallow bowl mix bread crumbs and spices. Skin, wash, and pat dry chicken. Dip chicken pieces in egg mixture then coat with bread crumbs. Arrange chicken pieces so they don't touch in a greased pan. Drizzle melted butter over chicken. Bake at 375 degrees for 45-55 minutes or until chicken is tender, turning the pieces over half way through the baking cycle. Serve.

*Leftovers make a wonderful chicken sandwich.

Chicken Salad

Jolene P.

2 cans chicken chunks
1 granny smith apple
1 medium onion OR 1 bunch green onion
mayonnaise
salt
pepper
lemon juice
crackers or croissants

Drain chicken and place in bowl. Peel apple, core, chop and add to chicken. Peel onion, chop and add to chicken. Add enough mayo to make a moist salad consistency and stir well. Add salt, pepper and lemon juice to taste. Serve with crackers or on croissants.

Chicken Cordon Bleu Pinwheels

Jennifer S.

Prepared dough (homemade, store bought) 1 1/2 pound loaf
4-oz softened cream cheese
1/2 lb each thin sliced deli chicken and ham lunch meat
8-oz thin sliced Swiss cheese
1 C. Italian seasoned bread crumbs
½ cup chicken broth
1 C. whipping cream
½ tsp. each salt and oregano
¼ tsp. each pepper and garlic powder

Roll dough into a 15x10 rectangle. Spread dough with cream cheese and mustard, layer deli meat and cheese. Roll-up and seal well. Slice into 8-10 slices (like cinnamon rolls). Place on foil lined baking sheet. Sprinkle each pinwheel with about 1 TBS of the bread crumbs Cover and let rise 45 mins. Preheat oven to 400 degrees. Bake 20 minutes. While baking pinwheels make sauce in a saucepan, combine broth, whipping cream and seasonings. Simmer on low stirring until thickened. Pour over pinwheels when serving.

Chicken Cordon Bleu Casserole

Jennifer S.

6 skinless/boneless chicken breasts or thighs
2 cans cream or mushroom soup
1 piece of ham for each piece of chicken (I usually used leftover, but you can use deli ham just as well.
6 pieces of Swiss cheese. I have used Monterrey Jack.
10-oz of milk
2 TBS Dijon mustard
Salt and pepper to taste

Combine soup, milk and mustard in 13x9 casserole dish and place chicken. Put a slice of ham on each piece and top with a slice of cheese. Bake uncovered at 350 degrees for 40-45 minutes. Serve with noodles, rice or potatoes and a veggie and wait for the compliments.

Sunshine Chicken

Jennifer S.

1 pkg. (3 oz.) lemon-flavored Jell-O
3 Tbsp. butter, melted
3 Tbsp. prepared mustard
2 tsp. garlic salt
4 large boneless skinless breasts halves
2 Tbsp. thinly sliced almonds

In a small bowl combine gelatin, butter, mustard, garlic, salt and pepper. Brush over both sides of the chicken breasts and place in an ungreased baking dish. Sprinkle almonds on top of chicken. Cover and bake at 350 degrees for 20 to 25 minutes. Basting once. Bake uncovered for 15 minutes longer or until done. Serve with rice if desired.

Cap’n Crunch Chicken

Jennifer S.

1 C. Cap’n Crunch Cereal
1 C. Corn flakes
1 C. Flour
1 Tbsp. Granulated Onion
1 Tbsp. Granulated Garlic
2 tsp. Ground black pepper
1 C Milk
2 Eggs
1 lb. Chicken tenders, or breasts cut into strips

Pulse cereals in blender until the consistency of fine crumbs. Pour into bowl. Combine flour, onion, garlic, and pepper in bowl. Beat eggs and mix with milk in third bowl. Dredge breast tenders, first in milk mixture, then in flour mixture, and finally in cereal crumbs. Deep fry at 325 for 3 – 4 minutes or until cooked thoroughly. Serve with honey mustard.

Lemon Rosemary Garlic Chicken

Jennifer S.

3-5 pound whole, chicken w/skin on, back bone removed
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon rosemary, dried
1 tablespoon garlic from jar or 4 large garlic cloves, minced
1 TBS Kosher salt
1 teaspoon pepper

Place chicken in zip type bag. (After removing back bone, to "butterfly" chicken)
Place remaining ingredients in blender, process until smooth. Pour over chicken.
Massage chicken well.
Place in fridge for 4 hours or over night. Turning bag often.
Preheat oven to hottest temp. (500 degrees)
Remove chicken from bag.
Lay chicken flat, breast side up on a broiler pan. Tuck wings under to prevent burning.
Bake chicken for 15 mins on hottest temp in oven.
Turn oven down to 375 degrees for 30-45 mins or until chicken juices are no longer pink.
Let chicken rest for 10-15 mins.
Carve and serve.

Grilled Chicken with Poppy Seed Dressing

Jennifer S.

Makes 4 servings
1/2 teaspoon orange zest
2/3 cup orange juice
2 tablespoons honey
2 ounces pectin, or 2 tablespoons (From the canning aisle)
1/2 teaspoon poppy seeds
20 ounces boneless, skinless, chicken breast thawed

For dressing combine zest, juice, honey, pectin and poppy seeds in blender jar.
Process till smooth (seeds will not get ground up).
Chill for 2 hours.
Place chicken on grill, brown on both sides, till almost done,
and juices run clear.
Brush chicken with dressing and grill 5 more minutes each side.

Greek Chicken Salad

Jennifer S.

8 ounces salad dressing, Italian or Greek salad dressing
16 ounces chicken breast
2 quarts salad greens combine Romaine, iceberg, and green cabbage
2 medium carrots, shredded
2 small tomatoes plum, diced
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1 cup croutons *optional
4 ounces olives *optional

Marinate chicken in 1/2 of dressing.
Grill or bake until cooked.
Make tossed salad from remaining ingredients.
Dice grilled chicken and serve on top of salad
Top with more salad dressing if needed.

Chicken/Turkey Meatloaf

Jennifer S.

Makes 8 servings

1 1/2 pounds ground chicken uncooked (or use ground
turkey)
1/2 cup cracker crumbs
1 small stalk celery, optional
1/2 cup onion minced
2 cloves garlic minced
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme leaves crushed
1 teaspoon salt
2 tablespoons vegetable oil divided

Preheat oven to 375 degrees.
Mix all ingredients except 1 tablespoon vegetable oil in a large bowl until well combined.
Shape into loaf.
Place in a loaf pan and pour remaining tablespoon of oil over loaf.
Bake 40-45 minutes, until top is browned and juices run clear when toothpick is inserted.
Let cool slightly before serving.

Chicken BLT Salad

Jennifer S.

Makes 10 servings

1 pound boneless, skinless, chicken breast poached
1/2 cup white onion diced
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium slices bacon cooked, drained, crumbled
1/4 cup scallion thinly sliced (You could also add some diced celery, I just happen to hate celery)
1 cup plum tomato diced
10 leaves lettuce washed and trimmed
1/2 cup mayonnaise
1/2 cup sour cream
salt and pepper to taste
2 teaspoons Mrs. Dash (Yellow lid)

Poach chicken in water, with white onion and salt and pepper, until chicken is cooked and onion is soft.
Drain off water, reserving cooked onion. Keep a small amount of liquid.
Let chicken cool, until it can be handled. Shred chicken into bite size shreds.
Mix in mayonnaise, sour cream, bacon, scallion.
The tomato and lettuce are optional to go in the salad. (I find they make the left overs slimy)
Add salt and pepper to taste and Mrs. Dash, mix well.
Use reserved poaching liquid if needed to thin out salad to spreading consistency.
Cover and chill
Serve with tomato and lettuce on the side.

Chicken and Rice Casserole

Jennifer S.

4 c. instant rice or 2 c. long grain
8 ounces frozen mixed vegetables
1 package dried onion soup mix
1 pound chicken breast or 4 large boneless, skinless, frozen
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
10 3/4 ounces golden mushroom soup
4 c. boiling water
2 ounces butter melted
non-stick cooking spray

Spray 13x9 pan with non-stick cooking spray
Add rice, frozen vegetables and onion soup mix
Top with frozen chicken breasts
Season with salt, pepper and garlic powder
Spoon golden mushroom soup over each chicken breast
Pour boiling water into pan, trying not to rinse soup off of
chicken breasts
Bake covered with foil at 375 for 1 hour
Remove foil and chicken from pan
Cut chicken into bite size pieces and return to pan
Melt butter in microwave oven
Pour over casserole and stir before serving

ARTICHOKE AND CHICKEN SALAD SANDWICHES

Jennifer S.

1 (14 oz.) can artichoke hearts
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1 tsp. lemon juice
1/8 tsp. garlic powder
2 (5 oz.) cans chunk style chicken, drained
1 stalk celery, chopped (1/2 c.)
12 slices wheat or white bread
Lettuce leaves
Cherry tomatoes (optional)

Drain artichoke hearts thoroughly, pressing to remove excess liquid. Mash artichokes; stir in mayonnaise or salad dressing. Parmesan cheese, lemon juice and garlic powder. Stir in chicken and celery. Cover and chill in the freezer for 10-15 minutes or in the refrigerator until serving time. Spread the chilled artichoke chicken mixture on 6 of the slices of bread; top each with lettuce. Place the remaining bread slices atop sandwiches. Garnish with cherry tomatoes, if desired. Makes 6 sandwiches.

T.G.I. Friday's Sizzling Chicken and Cheese

Jennifer S.

Everyone loves chicken, so roll out this popular recipe for dinner tonight.
Ingredients
• 2 4-ounce chicken breasts
• 2 tablespoon olive oil
• 1 teaspoon garlic, chopped
• 1/2 cup Chihuahua cheese, shredded
• 2 slices American cheese
• Mashed potatoes
• 2 tablespoon garlic, chopped
• 2 tablespoon parsley, chopped
• 2 ounce olive oil
• 1 teaspoon red chiles, crushed
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 green pepper, julienned
• 1 red pepper, julienned
• 1 yellow onion, julienned
Instructions
1. Combine all marinade ingredients, including 2 tablespoons garlic, parsley, 2 ounces olive oil, red chiles, salt and pepper. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
2. Pound chicken breasts to even thickness.
3. Slice peppers and onions and saute in olive oil. Season with salt and pepper.
4. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown.
5. Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling."

The Cheesecake Factory's Santa Fe Chicken Salad

Jennifer S.

Lime dressing adds a cool zest to this Tex-Mex inspired marinated chicken dish. This
recipe serves twelve; prepare it for your next outdoor dinner party!

Ingredients
• 6 chicken breast halves
• 1/2 cup teriyaki marinade
• 16 cup romaine and leaf lettuce
• 1 cup cilantro
• 2 15 ounce cans of black beans, rinsed
• 2 cans of whole kernel corn, drained
• 3 cup jack cheese, grated
• 3 cup toasted corn tortilla strips
• 3 cup diced seeded tomatoes
Instructions
1. Marinate chicken 1 hour in teriyaki marinade.
2. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred.
3. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing.

Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil

Ruby Tuesday Chicken Quesadilla

Jennifer S.

Ingredients
• 5 ounce chicken breast halves, boned and skinned
• Italian salad dressing, to coat
• 1 12-inch flour tortilla
• Melted margarine, for coating
• 1 cup Cheddar or Monterrey jack cheese, shredded
• 1 tablespoon plus 1/4 cup tomato, diced
• 1 tablespoon jalapeno pepper, diced
• Cajun seasoning, to taste
• 1/2 cup lettuce, shredded
• Sour cream
• Salsa, for dipping

Instructions
1. Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes in refrigerator.
2. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside.
3. Brush one side of tortilla with margarine and place in frying pan over medium heat.
4. On one half of tortilla, add cheese, 1 tablespoon tomatoes, peppers, and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
5. Cook until very warm throughout.
6. Remove from pan to serving plate and cut into six equal wedges on one side of plate.
7. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream.
8. Serve your favorite salsa in a small bowl on the side.

Panda Express-Style Orange Chicken

Jennifer S.

Serves: 6
Ingredients
• 2 pound chicken pieces, boneless and skinned
• 1 egg
• 1 1/2 teaspoon salt
• White pepper
• Oil for frying
• 1/2 cup plus 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon ginger root, minced
• 1 teaspoon garlic, minced
• 1 dash red hot chilies
• 1/4 cup green onions, chopped
• 1 tablespoon rice wine
• 1/4 cup water
• 1 teaspoon sesame oil
• 2 teaspoon orange zest, minced
• 1/4 cup orange juice
• 1/2 teaspoon granulated sugar
• 2 tablespoon chicken stock
• 1 tablespoon light soy sauce

To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.
2. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, tablespoon oil and mix well.
3. Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.
4. Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
5. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
6. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.
7. Serve at once.

Chicken Fried Rice Benihana Style

Jennifer S.

Make delicious fried rice that you will swear came from the cooks at Benihana with this terrific copycat recipe. Benihana copycat recipes let you make delicious professional quality recipes from the comfort of your own kitchen.
Ingredients
• 1/2 teaspoon onion, chopped
• 1/3 teaspoon carrots, chopped
• 1/3 teaspoon green onions
• 4 ounce rice, steamed
• 3 pinch salt
• 7 teaspoon cream butter
• 1 egg
• 1/2 teaspoon oil
• 1 ounce chicken, cooked
• 1/4 teaspoon sesame seeds
• 3 pinch pepper
• 1 teaspoon soy sauce
Instructions
1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg
and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture.
4. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture.